Sherry-Almond Sauce

Ingredients

• 1 tablespoon butter 
• 0.3 teaspoon thyme leaves dried
• 1 cup cooking sherry dry
• 1 cup fat-skimmed chicken broth 
• 1 tablespoon flour all-purpose
• 0.5 cup shallots minced
• 1 tablespoon slivered almonds 

Equipment

• frying pan

Directions

1. In an 8- to 10-inch frying pan over medium-high heat, stir or shake 1 tablespoon slivered almonds until golden, about 3 minutes.
2. Pour from pan.
3. Add 1/2 cup minced shallots or onion and 1 tablespoon butter or margarine. Stir over high heat until shallots are limp, about 2 minutes.
4. Add 1 tablespoon all-purpose flour to pan and stir until mixture is lightly browned, 2 to 3 minutes.
5. Add 1 cup dry sherry, 1 cup fat-skimmed chicken broth, and 1/4 teaspoon dried thyme. Boil, stirring often, until sauce is reduced to 1 cup, about 7 minutes. Finely chop almonds and stir into sauce.
6. If making sauce up to 1 day ahead, cover and chill.